WHISK together eggs, milk, Coffee-mate and sugar in large bowl. Add bread pieces; stir to coat. Cover and refrigerate for 2 hours or up to overnight.
PREHEAT oven to 350° F. Spray 12 cup muffin tin with nonstick cooking spray or line each cup with a piece of parchment paper.
SPOON bread mixture evenly into each prepared cup; sprinkle with morsels and nuts.
BAKE for 30 to 35 minutes or until set and tops are golden. Cool in pan on wire rack for 5 minutes before serving. Top cups with raspberries and syrup, if desired.